Food Protection Course Answers Quiz Lesson 1, 2, 3, 4,
5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene. - ANSWER True
Health Inspectors have the right to inspect a food service or food processing
establishment as long
as it is in operation. Inspectors must be given access to all areas of establishment
during an
inspection. - ANSWER True
Obstruction or interference with Health Inspectors in the performance of their duties
may result in
the closing of the establishment and revocation of the permit. - ANSWER True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. - ANSWER False
Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested. - ANSWER True
The term "potentially hazardous food" refers to: - ANSWER Any food that will
support the growth of microorganisms
Home canned food products are allowed in commercial food establishments -
ANSWER False
The Temperature Danger Zone is between 41°F and 140°F - ANSWER True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER At the dimple and
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downward
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Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The
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90-day period begins from: - ANSWER When the product is used up
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Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
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ANSWER 45°F
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, Foods in modified atmosphere packages provide ideal conditions for the growth of: -
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ANSWER Clostridium botulinum
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Chicken and other poultry are most likely to be contaminated with: - ANSWER odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq
Salmonella
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Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq
this product must be stored at: - ANSWER 38°F
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Which of the following cans MUST be removed from circulation? - ANSWER A can
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with a dent on a seam
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All of the following are indications that fish is fresh except: - ANSWER There is a
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fishy odor
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The acronym FIFO means "First In First Out" - ANSWER True
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The New York City Health code requires that all food items must be stored at least -
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ANSWER 6 inches from the floor
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In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
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ANSWER Below cooked foods
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Cold temperatures slow down the growth of microorganisms. - ANSWER True
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Food for storage must be kept covered and/or stored in vermin-proof containers -
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ANSWER True
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Ice intended for human consumption can be used for storing cans and bottles -
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ANSWER False
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When foods are stored directly in ice, the water from that ice must be drained
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constantly. - ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Glass -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Metal Shaving -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Wood -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Pebbles and
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Stones - ANSWER True
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The presence of the following in food constitutes a physical hazard MSG - ANSWER
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False
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5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene. - ANSWER True
Health Inspectors have the right to inspect a food service or food processing
establishment as long
as it is in operation. Inspectors must be given access to all areas of establishment
during an
inspection. - ANSWER True
Obstruction or interference with Health Inspectors in the performance of their duties
may result in
the closing of the establishment and revocation of the permit. - ANSWER True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. - ANSWER False
Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested. - ANSWER True
The term "potentially hazardous food" refers to: - ANSWER Any food that will
support the growth of microorganisms
Home canned food products are allowed in commercial food establishments -
ANSWER False
The Temperature Danger Zone is between 41°F and 140°F - ANSWER True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER At the dimple and
wq wq wq wq wq wq wq wq wq wq wq wq wq wq wq
downward
wq
Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The
wq wq wq wq wq wq wq wq wq wq wq wq wq wq wq wq wq wq
90-day period begins from: - ANSWER When the product is used up
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Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
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ANSWER 45°F
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, Foods in modified atmosphere packages provide ideal conditions for the growth of: -
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ANSWER Clostridium botulinum
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Chicken and other poultry are most likely to be contaminated with: - ANSWER odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq
Salmonella
odlewq
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq
this product must be stored at: - ANSWER 38°F
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Which of the following cans MUST be removed from circulation? - ANSWER A can
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with a dent on a seam
odlewq odlewq odlewq odlewq odlewq odlewq
All of the following are indications that fish is fresh except: - ANSWER There is a
odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq
fishy odor
odlewq odlewq
The acronym FIFO means "First In First Out" - ANSWER True
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The New York City Health code requires that all food items must be stored at least -
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ANSWER 6 inches from the floor
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In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
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ANSWER Below cooked foods
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Cold temperatures slow down the growth of microorganisms. - ANSWER True
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Food for storage must be kept covered and/or stored in vermin-proof containers -
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ANSWER True
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Ice intended for human consumption can be used for storing cans and bottles -
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ANSWER False
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When foods are stored directly in ice, the water from that ice must be drained
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constantly. - ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Glass -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Metal Shaving -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Wood -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Pebbles and
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Stones - ANSWER True
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The presence of the following in food constitutes a physical hazard MSG - ANSWER
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False
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